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If you’re using shrimp, season with Kosher salt then set aside.
Heat olive oil in a large skillet over medium high heat until hot.
Add cherry tomatoes and quartered tomatoes and season with Kosher salt. Cook, stirring occasionally, for 5 minutes.
Add shrimp and toss with tomatoes for about 30 seconds.
Add 1½ cups of water and noodle sauce packets, and bring the mixture to a boil.
When the mixture reaches a boil, lightly crumble the noodles into the liquid.
Cook the mixture, continuously stirring, for 3 to 4 minutes, until the liquid is thick and sauce-like and the noodles are cooked through.
Remove from heat.
Stir in juice from half of the lemon, 1–2 teaspoons of Momofuku Chili Crunch, and 1 cup of basil.
Serve with the remaining lemon cut into wedges and more fresh basil.